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A dependable, slowly simmered tomato sauce with olive oil, onion, garlic, and a balanced finish. Use it for pasta, pizza, baked vegetables, or as a foundation for more elaborate sauces.
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Sweating the onion and garlic in olive oil builds a sweet aromatic base, while a patient uncovered simmer concentrates the tomatoes without requiring added sugar. Finishing with olive oil and basil keeps the sauce rounded and fresh.
Cool the sauce promptly, refrigerate it in a covered container for up to 4 days, or freeze it for up to 3 months. Leave room for expansion when freezing.
Reheat gently in a saucepan over medium-low heat, stirring occasionally, until steaming hot throughout. Add a splash of water if it has thickened too much.
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A smoky Levantine eggplant dip with tahini, lemon, garlic, and olive oil. Roasting the eggplant until collapsed and deeply charred gives the sauce its characteristic silky texture and savory depth.